Cured Meats
Smithfield Ham
United States
A Virginia ham salt-cured, smoked, and aged for months or years, from the Smithfield tradition.
Original eatfuls sticker artwork
What it is
A closer look at Smithfield Ham.
A Virginia ham salt-cured, smoked, and aged for months or years, from the Smithfield tradition.
What to look for
Know it when you find it.
Deeply salty, rosy, and intensely flavored; slice it paper-thin and serve with biscuits.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Smithfield Ham.
United States
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Abált szalonna
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Crete, Greece
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Cretan vinegar-marinated smoked pork.
Paphos, Cyprus
Apochti
Απόχτι
Pork loin salted, soaked in wine and coated in ground coriander and cinnamon, then dried without smoking.
Samtskhe-Javakheti, Georgia
Apokhti
Აპოხტი
Apokhti is salted, air- or sun-dried meat; goose apokhti is the celebrated Meskhetian form used in a distinct rectangular khinkali.
Appenzell, Switzerland
Appenzeller Pantli
Protected rectangular Appenzeller smoked sausage is made from beef and pork, seasoned for a firm slice.
Western Greece, Greece
Avgotaracho
Αυγοτάραχο
Messolongi flathead grey mullet bottarga.
Romania
Babic
Raw-dried salami from Buzău County made of pork and beef seasoned with garlic and chilli, air-cured into a firm, spicy stick.
Ireland
Bacon and Cabbage
Bagún agus cabáiste
An Irish dish of boiled back bacon with cabbage and potatoes, a daily and home classic